Marshmallow Coffee Cream

Easy, delicious and habit forming. If you want to jazz this up as we sometimes do, add 1/2 to 1 teaspoon rum or liqueur to the whipped cream. And serve topped with more whipped cream.

16 large marshmallows, quartered

1/2 cup brewed strong coffee

1 cup heavy whipping cream, whipped until stiff peaks form

In a heavy saucepan, combine the marshmallows and coffee and cook over low heat, stirring constantly, until the marshmallows melt. Cool to room temperature, then fold in the whipped cream. Spoon into individual dessert glasses or dishes and chill several hours or overnight. Makes 6 servings.